Instructions

Preheat the oven to 425°. On a large rimmed baking sheet, toss the brussels sprouts with 2 tablespoons of oil. Spread in an even layer and roast for about 25 minutes, stirring occasionally, until softened and browned.

In a small bowl, whisk 1 tablespoon of sesame oil with the tamari, fish sauce, and vinegar. Squeeze a quarter of a fresh lime over the roasted vegetables (about a tablespoon) and drizzle the sauce over the warm brussels sprouts. Season to taste with salt and pepper, and more tamari, as needed. Transfer to a platter, sprinkle with chopped peanuts and serve.